Goats Cheese & Sundried Tomato Cheesecake

A savoury cheesecake that works well as a starter or a main dish. Alternative to the usual quiche on a picnic

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   1. Pre-heat the oven to gas 5 / 190c/375f.
   2. To make the pastry, Chop the cold butter into cubes place into a bowl with the flour and salt. Rub together until resembles breadcrumbs, then add in the tbsp of mixed herbs. Add a little water at a time and combine the breadcrumbs into a dough. Roll out and fill a buttered large pie dish with the pastry, leaving an overhand around the sides of the dish to allow for pastry shrinkage.
   3. Place a sheet of baking parchment into the pie dish over the pastry and pour baking beans in. Blind bake the pastry case for approx 25 mins. Remove and take out the baking beans, setting the pastry case aside.
   4. Crumble the goats cheese into a mixing bowl with the cream cheese, cream, eggs,za atar, oregano and some salt and pepper. Mix with whisk attachment until smooth, light and creamy. Pour this into the pastry case.
   5. Sprinkle the chopped sun dried tomatoes in. Some additional cheese such as parmesan can be grated on top if desired.
   6. Place in oven and bake for 30 minutes until golden.
   7. Remove and trim off the excess pastry around the sides of the dish - can be served hot or left to cool.